Like Falling Off a Bike IPA - Beer Recipe - Brewer's Friend

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Like Falling Off a Bike IPA

205 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.115 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 205 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/like-falling-off-a-bike-ipa/?utm_source=sfmc&utm_meduim=Email&utmCampaign=AHA&utm_content=
Created: Wednesday October 2nd 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Weyermann - Pilsner12 lb Pilsner 36 1.5 96%
8 oz Corn Sugar - Dextrose8 oz Corn Sugar - Dextrose 42 0.5 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mosaic2 oz Mosaic Hops Pellet 12.5 Boil 10 min 17.29 12.5%
4 oz Mosaic4 oz Mosaic Hops Pellet 12.5 Whirlpool at 180 °F 30 min 25.19 25%
10 oz Mosaic10 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 62.5%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 15 min.
0.25 oz Brewtan B Other Mash 0 min.
0.25 oz Brewtan B Other Boil 15 min.
1 ml ALDC Water Agt Primary 0 min.
1 ml ALDC Water Agt Secondary 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
2 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.8 gal Steeping 150 °F 148 °F 50 min
6.8 gal Steeping 148 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.44 g | 17.7 qt) 0.21 0.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.23 g | 28.9 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5.5 22  
Total: 4.71 18.8
Equipment Profile Used: System Default
 
Notes

Target a mash pH of 5.35, pre-boil pH of 5.2 (acid likely needed), and post-whirlpool pH of 4.9 (acid likely needed).

Mash at 148°F (64°C) for 50 min. and 168°F (76°C) for 10 min.

Boil and add hops and other ingredients as indicated. Turn off the heat before adding dextrose.

Whirlpool, covered, for 30 min.

Chill to 65°F (18°C) and transfer to the fermenter, aiming for 5.5–6 gal. (20.8–22.7 L) into fermenter. Add 1 mL ALDC while pitching the yeast to prevent hop creep.

After fermentation is complete, seal fermenter or add positive pressure to avoid oxygen intake, and cool to 45°F (7°C). After 1 day, dump yeast and trub, if possible. Add all of the dry hops and another 1 mL of ALDC, seal fermenter, and let temperature rise to 65°F (18°C).

After 6 days, drop temperature to 38°F (3°C). Dump hops after 24 hours and again after 48 hours. Add 20 mL Biofine Clear, agitating the beer with CO2 to mix.

After another 48 hours, transfer beer to a CO2-purged keg, taking care to avoid introducing oxygen.

NHC Gold Medal IPA 2023



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  • Last Updated: 2024-10-13 13:56 UTC